Here’s the deal with this one: it took three tries. It was soooo frustrating getting the crust just right and the creamy pumpkin filling perfect…

I admit, I came dangerously close to bagging the whole thing, but I couldn’t leave newbies and myself hangin’ when we all know pumpkin pie needs to be on everyone’s holiday table real soon.

Thankfully, the third time was the charm.

In fact, this little paleo dessert recipe turned out so good, I kinda felt the the clouds parted and the sun shined down from the heavens just for us. Too dramatic? Okay, but I did break a sweat fretting over this one, so give me a little break.

The crust holds together well and has little chunks of pecans to add to the creamy and rich pumpkin pie flavor on top. And of course there’s no gluten or refined sugars, so it’s a paleo pumpkin pie dessert you can enjoy guilt-free.

My husband (aka The Official Taste Tester) said it’s one of the best desserts I’ve made. So there you have it! This coming from the guy who sometimes looks at me and says, “Uh, is this your final version?” Sometimes I wanna hurl a pan at him, but I appreciate his honesty.

I wish I’d brought this to you a little sooner, but I still beat the turkey day deadline.

Hope you try this one. It’s really easy and I think you’ll love it.

Getting to work on paleo Thanksgiving stuffing for your holiday bird next. Hopefully I’ll have the recipe for you soon!

I made this recipe for Thanksgiving. Unfortunately, the crust burned and the filling did not set like the picture. I checked the time for the crust after 15 min. I also soaked my dates to soften and used a little bit of the water the dates soaked in to puree them. The filling tastes yummy so that wouldmake me want to try this again. I would cook the crust for a shorter time and maybe cook the filling a little longer then freeze.

Hi Linda, I’m sorry the crust burned on you. I have never had that happen. Ovens and times vary, so maybe that’s it. I let the filling chill for a couple of hours before serving and it works out well. :) Thank you for stopping by!

I didn’t realize I was supposed to use chilled coconut milk. Does it make a big difference? Made both the crust and the filling 3 days in advance. Should I wait until Thanksgiving morning to put the filling on top of the crust. Didn’t want the crust to get soggy. How long does this keep in fridge?

Hi! I’ll be due with my fourth baby around thanksgiving, so I’m looking to get a jump start on planning and make the dinner as easy as possible on myself. I was wondering if you thought these would freeze okay about a week before thanksgiving? If so, what steps could I take for the best results?

Made these today! Wow they are so good. The only problem I had was with the medjool dates trying to purée them. I couldn’t get them that smooth but it still turned out great. The crust is to die for. Waited for 3hours in the refrigerator and they are awesome. Used whipping cream for topping as I didn’t have any coconut milk left in the refrigerator the nite before. Thanks so much!

LOVE this Paleo Pumpkin Pie Recipe! Ok, it’s valentines day & what does my honey want? No gooey chocolate, but ‘my’ pumpkin pie! We made the switch last fall to this healthy delicious version & it was an instant hit! I just made it for the 3rd time & it looks great & smells even better….what could be better than the smell of honey & coconut baking? I am forever grateful for all of the time & effort that went into perfecting this recipe & tweaked it further by lowering the amount of honey as we are not big sweet eaters. Thank you! thank you!

Put a can of coconut milk in the fridge over night. Remove from fridge and use only the cream from the can. It will separate from the water. Use a good brand like Thai. Whip up the cream with a little vanilla and honey. Serve immediately! :)

Hello, I would love to use this recipe, but i dont have any Medjool dates. I only have regular pitted dates so would i have to soak them in water for a bit? Also, can i use a different nut for the crust if i dont have pecans?

I tried Deglets & they were too hard & dry. They left the filling ‘lumpy’. Even soaked they never seem to get the same results.The Medjools are very soft & moist & blend well in a food processor. Many recipes call for Medjools dates & are worth the purchase. Pumpkin pie without pecans? Say it isn’t so!

Just found this recipe on pinterest, and I am wondering if I can make it Whole30 compliant by leaving out the honey and adding in more dates? Would this change the consistency too much? I know it’s very SWYPO for Whole30, but since I’m doing mine over Thanksgiving, I think one SWYPO treat is in order. :)

Tara, I think you could. Please soak the dates over night. The honey helps break down the dates in the food processor. Without honey, you will need them to be very soft. Let me know how it works for you! :)

Hi, they were very tasty but just wondering what the reason would be for not baking them in the oven? I didn’t read the recipe first so my crust was still cooking when I was done with the filling and thought something kind of disaster would happen if I put the hot pan with filling in the fridge lol . I was thinking that it was going to bake in oven like normal . I’m really new to this . Thanks

Hi Rose…yes the dates are essential for structure and sweetness in this particular recipe. Another paleo pumpkin treat that doesn’t require dates is the Paleo Pumpkin Cake if you’d like to give that one a try instead.

Maybe, but I wouldn’t be able to tell you how to change up the recipe. I would have to play with the amounts because coconut flour absorbs so much more liquid than almond flour. They do not work the same in recipes. Sorry.

Thank you for this recipe! I made it last night. Unfortunately, the filling did not “set up”, even after refrigeration. The pumpkin filling is similar to the consistency of pudding. Did i not cook the filling long enough?

Kim, Maybe it wasn’t cooked quite enough or the dates were not pureed enough? I’m not sure. The dates and cooking time are key. Although it is soft, you should be able to slice it just like in the photos. :) Email me if you have any trouble . :)

Put this in the freezer about an hour ago. I substituted the dates with apricot and added some Rum extract (probably not paleo, but it’s fine haha). How long do you think it will take to firm in the freezer.

Just in the midst of making these now. Are the dates supposed to be paste-like in texture? I pulsed them in the FP and they turned into a big gooey lump, so I tossed the whole thing into the pot thinking it would “melt” or whatever when it all heated up. But I’m left with hunks of date all through the mixture. I’ve broken them up the best I can with the back of a wooden spoon but they’re still visible. Date are yummy of course, but I’m pretty sure this isn’t the intended result? On the plus side, the crust just came out of the oven and looks and smells divine!

Thanks for the reply! If you have any tips on how to get the dates to be like a paste rather than a big sticky lump, please let me know. But in the end I think they still turned out well. I stole a little corner (just couldn’t wait 2 hours to take them for a taste-drive!) and they seem yummy!

Hi! These look fabulous and I am making them tonight for Thanksgiving! However, I just realized I have almond meal instead of almond flour – do you think that will be ok? Or would it make the crust too dense? Thanks!

Thanks for the quick reply, Trina! My family said these were “like a dessert from a gourmet restaurant”!! I appreciate your hard work on getting these just right and will definitely be making them again!

Coconut whipped cream. I didn’t include the recipe, but if you google coconut whipped cream you will see lots of recipes. It’s super easy! I would suggest using Thai brand coconut milk for it. It works the best!

Hi Trina, Just found your site and I love it!!!! Thank you so much for the pumpkin recipe, it sounds delish and will def. be trying it for this coming week. I have a question about the dates, are they necessary?

Hi Erica and Dawn! To answer your question, the dates were added as an alternative sweetener instead of adding more honey. Plus you get the added benefit of the nutrients. There isn’t a date flavor at all. It tastes just like the pumpkin pie you’re used too. However, if you prefer not to use the dates, you can add 1/4 to 1/3 more honey or maple syrup. I hope this helps!

I always wonder about baking with my expensive raw honey. Won’t the heat of the oven spoil the healthful qualities of it’s “rawness”? Just wondering. Thanks for this fabulous recipe. I can already taste how wonderful it will be!

Thank you Jacqueline…this one’s really delicious, I hope you try it! And feel free to use a “cheaper” honey in any baking recipe as heat will degrade its vitamins, minerals and enzymes. However you’re still getting the healthier benefit of honey’s simple sugars (glucose and fructose) as sweeteners, instead of using table sugar or corn syrup.